Four Cheese Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Four Cheese Pasta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 50 grams Gorgonzola cheese 1.7oz
- 50 grams stracchino cheese 1.7oz
- 50 grams mascarpone cheese 1.7oz
- 3-4 tbsp Pecorino Romano cheese
- 200 grams penne rigate pasta 7oz
- 80 ml full cream milk 0.3cup
- 1 tbsp rock salt
- handful walnuts roughly crushed
Instructions
- Four cheese pasta is best served with a short pasta so start by boiling up 5L water in a very large pot.
- Once it boils, add a tablespoon of rock salt, allow to dissolve then add your pasta of choice. Cooking time depends on the pasta so follow the packet instructions.
- While the pasta is cooking, place the pan on your stove and warm to a medium-low heat.
- Add the milk along with the gorgonzola and stracchino. The stracchino will need to be broken into pieces to help it melt.
- Stir the milk and cheese gently to combine. This should be a slow process so the cheese doesn’t burn – the milk helps with this too, it also adds creaminess.
- Keep stirring until everything has combined well for your four cheese pasta.
- As soon as the pasta is ready, scoop up a mug full of pasta water and leave it to the side.
- Next, strain your pasta and add it to the pan before quickly stirring it with the sauce.
- While the pan is still on the stove, add the scoop of mascarpone cheese along with 1/3 of your pasta water and combine for around 30 seconds – stir the whole time to help it mix well together and also melt quickly.
- Remove the pan from your stove and add the pecorino cheese before stirring through really well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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